Friday, 31 March 2017

"Presley" Porridge (Peanut Butter with Caramelised Banana)

Presley porridge peanut butter with caramelised banana

The combination of creamy peanut butter porridge topped with sweet cinnamon caramelised bananas makes this breakfast a number one hit. It's so delicious and indulgent but also full of plant based goodness to set you up for the day ahead.

Three great health benefits: good source of fibre, helps regulate blood sugar levels, beneficial for heart health

Serves 1
Enjoy immediately

Ingredients:
1/3 cup gluten free oats
1 cup almond milk
2 tbsp peanut butter (I used smooth)
2 baby bananas, peeled and sliced in half lengthways (feel free to replace with 1 normal banana)
1 tsp coconut oil
1/2 tsp ground cinnamon
1 tsp maple syrup

Method:
1) Place the oats, almond milk and 1 tbsp of the peanut butter in a saucepan and stir together. Heat over a medium temperature until most of the liquid is absorbed and the mixture has thickened, approx 10 minutes.
2) While the porridge is cooking, prepare the caramelised banana. Heat the coconut oil in a pan over a medium temperature. Add the banana, followed by the cinnamon and cook for a couple of minutes. Add the maple syrup and continue cooking for another couple of minutes, until the banana is caramelised but still retains its shape
3) Pour the porridge into a bowl and top with another tbsp of peanut butter followed by the banana. Enjoy immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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